07/01/2026
The new menu, in full.
Pommes frites dusted in aged Piave with house aioli. Pork belly glazed in chili hoisin over fried rice, broken egg yolk and all. Duck breast seared to a quiet medium-rare, finished with grand fir honey and red wine jus. Heirloom beets with goat cheese, apple cider vinaigrette, and cropthorne greens.
And to top it all off, a stamped Old Fashioned to anchor the whole thing.
We made the menu. You make the reservation.
Come see what we built.